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Sweet Potato Cornbread Stuffing

2 1/2 cups sweet potatoes,peeled and cut into small cubes
1 cup chopped onion
1 cup sliced celery
2 Tbsp. diet margarine
1/4 cup chopped fresh parsley
1 tsp. ground ginger
1 (16 oz.) package cornbread stuffing (about 5 cups)
1/2 cup chopped pecans
1 (14.5 oz.) can chicken broth

Preheat oven to 375 degrees F. In a nonstick skillet, saute sweet potatoes, onion and celery in margarine for 7 to 10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to mix. Slowly add chicken broth and toss gently to moisten. Place stuffing in a casserole dish. Bake covered for 30 minutes. Then uncover and bake an additional 15 minutes, or until top is lightly browned and stuffing is heated through.